Ginger Soy Flank Steak Recipes

G'S FLANK STEAK MARINADE

Steps:

• In a shallow bowl, combine soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and pepper. Coat steak with marinade, cover, and refrigerate for at least 6 hours.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill steak for 7 to 8 minutes per side, or to desired doneness.

SOY-GINGER FLANK STEAK

Steps:

• Preheat the broiler, and if you have an adjustable rack, make sure it is as close to the flame as it can get.
• In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and stir until you can really smell everything and the garlic turns golden, about 3 minutes. Add the soy sauce, brown sugar and crushed red pepper, if using, raise the heat to medium-high and simmer until slightly reduced and syrupy, stirring occasionally, about 5 minutes. Set aside to cool for 5 minutes.
• Season the steak lightly with pepper. Brush the top side of the steak with the soy glaze, then broil the steak for 4 minutes. Flip the steak with tongs, then brush the top the glaze and broil until it is done to your liking (see above!), about 4 more minutes. Remove the steak to a cutting board and let sit for 5 minutes. Meanwhile, reheat the rest of the soy glaze over low heat for at least 4 minutes.
• Thinly slice the steak and brush the slices with some of the reserved soy glaze. Transfer to a platter, and scatter the scallions, if using, over the sliced steak. Toss the lime wedges on the edge of the platter and let everyone squeeze one (if they like) over their steak. Put the rest of the heated soy glaze in a small pitcher or bowl to serve at the table (drizzle over the rice).

GINGER FLANK STEAK WITH SAKE-GLAZED VEGETABLES

Steps:

• Combine first 6 ingredients in 13x9x2-inch glass baking dish. Add meat. Cover and refrigerate at least 2 hours and up to 1 day. Let stand at room temperature 1 hour before continuing.
• Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool. Drain again.
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Add red bell pepper strips and sauté 3 minutes. Add crimini mushrooms and sauté until mushrooms are soft, about 5 minutes. Add green onions and asparagus and sauté until vegetables are tender, about 2 minutes longer. Transfer vegetables to serving platter. Tent with foil to keep warm.
• Heat remaining 1 tablespoon peanut oil in same skillet over high heat. Remove steak from marinade; reserve marinade. Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.
• Meanwhile, place reserved marinade in small saucepan. Whisk in cornstarch. Whisk over high heat until sauce thickens and boils, about 3 minutes. Remove sauce from heat. Season sauce to taste with salt and pepper.
• Cut steak across grain on diagonal into 1/2-inch-thick slices. Arrange steak slices atop vegetables on platter. Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce separately.

GINGER SOY FLANK STEAK

Steps:

• Mix together ginger, garlic, chili flakes, lime juice, brown sugar, soy sauce, and sesame oil.
• Marinate steak in this mixture for at least one hour (preferably more).
• Drain off marinade and simmer in a saucepan for at least 5 minutes, keep warm.
• Grill or broil steak, basting occasionally with the marinade.
• Allow the steak to sit for 5-10 minutes before cutting (to allow the steak to absorb its own juices).
• Cut the steak across the grain, and serve with the extra warm marinade as a drizzled sauce.

PERFECT SOY-GRILLED STEAK

Steps:

• Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
• Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.

GRILLED FLANK STEAK WITH GINGER MARINADE

Steps:

• In a nonreactive dish or large resealable plastic bag, combine all ingredients except steak and mix thoroughly. Add steak and turn to thoroughly coat. Cover dish or close bag and allow to marinate at room temperature for 30 minutes. (If you are making ahead, cover, and place in refrigerator. Can be marinated up to 24 hours in refrigerator.)
• Once steak has marinated, remove from refrigerator and bring to room temperature for at least 15 minutes. Heat a lightly oiled grill pan to medium-high heat. When pan is heated, remove steak from marinade, shake off excess, add to pan and cook for about 6 to 8 minutes per side for medium rare.
• Transfer to a cutting board, season with additional salt and freshly ground black pepper and let rest for 10 to 15 minutes. Slice thinly across the grain and serve.

SOY GINGER FLANK STEAK WITH GARLIC

Steps:

• Lay flank steak flat and, with a sharp knife, score deep cuts diagonally at one-inch intervals across the entire steak.
• Repeat at a 90-degree angle to create one-inch squares across the surface of the steak.
• Repeat on other side of meat.
• Combine soy sauce and honey in a small glass bowl.
• Whisk until blended.
• Stir in garlic and ginger.
• Place steak in 13X9-inch pan.
• Pour marinade over meat, and turn to fully coat.
• Cover pan with lid or foil and store in refrigerator overnight.
• Turn steak at least once while marinating.
• Grill 3 to 5 minutes on each side, or until desired temperature is reached.
• Do not overcook.
• Steak should be pink in the middle.
• The ends will be on the well done side for those who prefer it.
• Slice meat thinly at an angle.
• Note: You can make an extra batch of sauce to save and serve warm at the table for pouring on top of the meat.

GINGER FLANK STEAK WITH WASABI SMASHED POTATOES

Steps:

• Preheat a grill pan or indoor/outdoor grill to high.
• Combine ginger, tamari, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side.
• Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and wasabi. Adjust salt, to taste.
• While potatoes and meat cook, finely chop the scallions together with cilantro and lime zest.
• Let meat rest 5 minutes then thinly slice on an angle against the grain. Serve meat on mash potato mounds with a garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest.

SLOW COOKER MONGOLIAN BEEF

Steps:

• Place the flank steak in a bowl with the cornstarch and toss to coat evenly.
• Add the flank steak to the slow cooker.
• Place the sesame oil, garlic, ginger, soy sauce, brown sugar and water in the slow cooker. Stir to coat the meat in the sauce.
• Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.
• Stir in the green onions, then serve.

GINGER-SOY GRILLED STEAK

Steps:

• Blend first 5 ingredients in processor until almost smooth; pour into 13x9x2-inch glass dish. Mix green onions into marinade. Add steak and turn to coat. Cover and refrigerate at least 1 hour and up to 1 day, turning steak occasionally.
• Prepare barbecue (medium-high heat) or preheat broiler. Pour marinade into small saucepan and bring to boil; then pour into small bowl. Grill or broil steak to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to cutting board. Cut steak crosswise on diagonal into thin slices. Serve steak with marinade as sauce.